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how to train to become a chef

  • 27-01-2011 4:48pm
    #1
    Registered Users, Registered Users 2 Posts: 71 ✭✭


    Hi.
    Approaching my late 30's I now find myself at a bit of a crossroads. My chosen career is not looking too great futurewise and to be honest I don't fancy working out in all conditions in my later years.
    Does anyone here know or had experience at what it takes to train to become a chef ? I know there are different grades, such as Commis Chef at the beginning is there any other training needed before this?
    The money of course will crap to begin with but its more of a vocational decision at present.
    I not a complete dipstick around the kitchen and won't mind taking orders, so if ye have any feedback or experiences on what its like to work and get into this area, or maybe I'm just too old, I would be grateful.


Comments

  • Registered Users, Registered Users 2 Posts: 32 ash2007


    if you think working as a chef will be easy.......it is NOT "I don't fancy working out in all conditions in my later years."
    i am a chef...did a 2 year full time course in cathal brugha , it is also available one day a week over 3 years if u are working in the profession...
    think long and hard about it first though......is seriously pressurised during service...can often go 12 h shift with no break.....and kiss good buy to a social life.... weekends and evenings in general are out!
    now i have said all the negative stuff.....if you like it...the buzz in a kitchen, the job satisfaction can be high!;)


  • Registered Users, Registered Users 2 Posts: 2,148 ✭✭✭orchidsrpretty


    Working as a Chef can be tough going, if you want to be a head chef its long hours but of course you could get a job as a "cook" working in a cafe, nursing home etc. For a qualification as a chef, the only place I know of is DIT where if you are doing a full time course you will put on work placement in a resturant/hotel. Good luck, it can be a very stressful job.


  • Registered Users, Registered Users 2 Posts: 221 ✭✭twitch1984


    the failte ireland website has the links which show what course are available and where
    will try find the link


    http://www.failteireland.ie/Tourism-Education/Third-Level/Failte-Ireland-Programmes


    and this is a basic start point http://www.failteireland.ie/Tourism-Education/Third-Level/Skills-Courses/Culinary-Skills


  • Registered Users, Registered Users 2 Posts: 261 ✭✭GHOST MGG2


    I was a chef for close to 25 yrs until i retired due to ill health a while back.. I applaud your decision to even consider getting into the trade.Contact cathal brugha street DIT directly and check out the clinary arts programs,or you could offer your services free of charge to a local restaurant/hotel for a bit and see if the experience is what you were expecting..best of luck:-p


  • Registered Users, Registered Users 2 Posts: 71 ✭✭soontobesmokin


    My God this really must be a tough business to be in going from your comments.
    What is so stressful about this position ? ( excuse my naivety )
    I don't think I'd really like to climb the ladder to a 3 star Michelin grade anything like that but as posted by orchidsrpretty maybe go the cook route. I just think its a fantastic skill to have and the possibility to travel with a skill as such under your belt makes it all the more possible.
    Just out of interest what is the timeline from zero to fully qualified 'chef' grade take?


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  • Registered Users, Registered Users 2 Posts: 261 ✭✭GHOST MGG2


    i didnt mean for my comments to put anyone off..

    its just ive met a lot of people in my life who love cooking at home for their families etc,and then they get the idea into there heads that they can cook for a living,but usually a week in a professional kitchen has them running back home.

    Professional kitchens are great places to work if you have dedication and are young and want to learn.wages arent at all good unless your cooking at head c hef levels..and even at that there not great.

    Some of the best chefs around started late into the business
    but your social life and family life will suffer,but there are great personal rewards
    involved when you have just fed 300 people in service for 5 hours,the adrenaline rush and feelings of contentment are second to none.


  • Registered Users, Registered Users 2 Posts: 7,745 ✭✭✭StupidLikeAFox


    Heres a show coming up on TV3 where you can train with Conrad Gallagher. He was on Darcy this morning and seemed to be looking for the types who loved cooking but were in a crap job or out of work or whatever. Could be worth a shot

    http://tv3.ie/shows.php?request=headchef


  • Registered Users, Registered Users 2 Posts: 4,185 ✭✭✭Snoopy1


    Be prepared to give up your social life.
    My OH is a chef in a resturant, and he sometimes works 16 hour days.
    Apparantly training is very hard and intense.


  • Registered Users, Registered Users 2 Posts: 1 Marcus Hannon


    If your just interested in been a cook don't go down the busy restaurants kitchen training route unless you have immense passion for food and a love for the industry id advise you to not to Michelin starred kitchens are mentioned on this post I am 20 and aspire to be a Michelin starred chef it's something I've wanted since I was I think the early age of 8 I have a part time job as a porter hoping to achieve a break into the kitchen as a commis chef it's a long gruesome process alot of will power is needed my first night I remember thinking I was going for an introduction to be showed what I would be doing I was given an apron and a quick tour of the area and I was thrown into a banquet of 300 people to wash the dishes that were coming back I remember thinking it would never end I got home at 2am and was back in at 10am to do the breakfast rush the only motivation that's keeping me there and it's surely not the money it's to hopefully someday see my name in a red book with 3 macaroons beside it so to be honest you need to maybe look into ways to achieve what you want the simplest way if you like been shouted at and put down and don't mind that in 100 degree heat after been standing for 12/13 hours enjoy the journey


  • Registered Users, Registered Users 2 Posts: 33,518 ✭✭✭✭dudara


    @Marcus Hannon - welcome to Boards. A few pointers

    (1) Please don't reply to old threads (also known as necro or zombie threads).
    (2) Please try to use punctuation and paragraph structure in your responses. It makes it easier for posters to read and comprehend.

    Closing thread as it's a zombie.

    dudara


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